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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The raisins in this colorful rice pilaf add a touch of natural sweetness, while almonds add fun crunch, relates Lauretta Musser of Apollo, Pennsylvania. A hint of curry boosts the flavor, too. Ingredients:
1 medium onion, chopped |
2 tablespoons butter |
2-1/2 cups water |
2 medium carrots, cut into 1-inch julienne strips |
1 cup uncooked long grain rice |
1/2 cup raisins |
1 tablespoon chicken bouillon granules |
1/2 teaspoon curry powder |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 cup slivered almonds, toasted |
Directions:
1. In a saucepan, saute onion in butter until tender. Stir in the water, carrots, rice, raisins, bouillon, curry powder, salt and thyme. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Sprinkle with almonds before serving. Yield: 6 servings.
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